(makes 1 dozen cupcakes)
⅔ cup whole fresh or frozen strawberries, thawed
1½ cups all-purpose flour, sifted
1 teaspoon baking powder
¼ teaspoon coarse salt
¼ cup whole milk, room temperature
1 teaspoon pure vanilla extract
½ cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
1½ cups all-purpose flour, sifted
1 teaspoon baking powder
¼ teaspoon coarse salt
¼ cup whole milk, room temperature
1 teaspoon pure vanilla extract
½ cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2.
Place strawberries in a small food processor; process until pureed. You
should have about ⅓ cup of puree, add a few more strawberries if
necessary or save any extra puree for frosting; set aside.
3.
In a medium bowl, whisk together flour, baking powder, and salt; set
aside. In a small bowl, mix together milk, vanilla, and strawberry
puree; set aside.
4. In the bowl of
an electric mixer fitted with the paddle attachment, cream butter on
medium-high speed, until light and fluffy. Gradually add sugar and
continue to beat until well combined and fluffy. Reduce the mixer speed
to medium and slowly add egg and egg whites until just blended.
5.
With the mixer on low, slowly add half the flour mixture; mix until
just blended. Add the milk mixture; mix until just blended. Slowly add
remaining flour mixture, scraping down sides of the bowl with a spatula,
as necessary, until just blended.
6.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to
oven and bake until tops are just dry to the touch, 22 to 25 minutes.
Transfer muffin tin to a wire rack and let cupcakes cool completely in
tin before icing.
sprinkles strawberry icing:
½ cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3½ cups confectioners’ sugar, sifted
½ teaspoon pure vanilla extract
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3½ cups confectioners’ sugar, sifted
½ teaspoon pure vanilla extract
Directions
1. Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
1. Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
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